Grilled Spiced Bananas - serves 4
4 ripe bananas, preferably still in a bunch
1/4 cup honey - Husband prefers the super-dark, almost molasses-y chestnut honey he brought me from Italy, but any honey will do
2 tbsp brown sugar
good dash - okay, 1/4 tsp or to taste - good Vietnamese cinnamon
1/2 tsp lemon juice
Husband found it was easiest to leave the bananas in a bunch, in a row, so that they fit neatly on the grill. Cut a slice lengthwise down each banana, being careful to not cut through to the other side; set aside.
In a small saucepan, combine the remaining ingredients (I thought cumin would make a nice addition, but was vetoed) over low heat until just combined (or put in microwave for a few seconds) and drizzle evenly over each banana. Place the bananas over low coals - this is good to do after you have finished your main grilling, leaving the bananas to cook while you are eating - for about 15- 20 minutes, or until the banana is very soft inside. The peels will turn black almost immediately. Serve hot with vanilla ice cream and a few fresh berries.